Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Ho Chi Minh duck |
\N \N | Vegetable oil -- for frying |
12 \N | Thin slices ginger root -- |
\N \N | Peeled and shredded |
1½ tablespoon | Hot soy paste |
1½ tablespoon | Sweet soy paste OR hoisin |
\N \N | Sauce |
\N \N | OR hoisin sauce |
1½ teaspoon | Rice wine |
1½ tablespoon | Nuoc Mam sauce -- optional |
1 teaspoon | Finely chopped garlic |
1 tablespoon | Chili oil |
1 teaspoon | Sugar |
\N \N | Salt |
1 cup | Chicken stock |
1 \N | Green onion -- shredded |
1 \N | Red chili peppers |
\N \N | (fresh, shredded, or dried, |
\N \N | Crumbled) |
2 teaspoons | Cornstarch mixed with a |
\N \N | Little water |
\N \N | Salt |
\N pinch | Five-spice powder |
½ teaspoon | Finely chopped ginger root |
½ teaspoon | Finely chopped garlic |
½ teaspoon | Hot soy paste |
1 \N | Oven-ready duck -- about 4-4 |
½ \N | Pounds |
½ cup | Hot water |
3 tablespoons | Wine vinegar |
1½ tablespoon | Sugar |
\N \N | Red food coloring |
HO CHI MIHN DUCK
See part 2 for directions.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books